Wild Mushroom Pate

Wild Mushroom Pate
Wild Mushroom Pate

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 3

    tablespoons unsalted butter

  • 1/2

    cup finely-chopped shallots

  • 2

    teaspoons minced garlic

  • 8

    ounces wood ear or shiitake mushrooms stems trimmed, wiped clean, and coarsely chopped

  • 8

    ounces fresh morel mushrooms stems removed, wiped clean, and coarsely chopped

  • 8

    ounces fresh chanterelle mushrooms stems trimmed, wiped clean, and coarsely chopped

  • 1/2

    cup dry white wine

  • 1 1/2

    teaspoons fresh thyme

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 3

    tablespoons chopped fresh parsley leaves

  • 1

    teaspoon truffle oil

  • 4

    ounces softened cream cheese

  • 4

    ounces softened goat cheese

  • Toast points and crackers as accompaniment

Directions

In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds. Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning, to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours. Serve chilled with toast points and crackers. This recipe yields about 3 cups.

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